Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter or cooking oil

  2. 1/2 cup 55g / 1.9oz Diced carrot

  3. 1/2 cup 31g / 1.1oz Diced onion

  4. 1/4 cup 27g / 1oz Diced celery

  5. 1/2 cup 31g / 1.1oz Diced game meat or bird trimmings

  6. 1 section Fresh thyme (or a pinch of dried thyme)

  7. 1/4 Bay leaf

  8. 3 tablespoons 45ml Butter

  9. 4 tablespoons 60ml Flour

  10. 1 1/2 cups 355ml Rich stock - (brown for red meat, small Game or bird stock for those meats)

  11. 1 Salt

  12. 1 Freshly-ground black pepper

  13. 1/2 cup 118ml Wine based marinade - strained (or 1/4 cup each wine vinegar and Red or white wine)

  14. 6 Peppercorns - roughly crushed

  15. 1 1/2 tablespoons 22ml Sweet butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the butter or oil and add carrots, onion, celery, meat, thyme, and bay leaf. Cover and simmer very gently without browning until very tender. Meanwhile, in another pan, melt the 3 tablespoons butter and stir in the flour smoothly. If a dark sauce is desired, cook gently, stirring frequently, until well browned. Slowly stir in stock and cook until thickened and season lightly with salt and pepper if needed. When the vegetables are cooked, drain off the cooking fat and moisten them with the marinade. Cook over high heat to reduce to two-thirds of the original volume, stirring constantly. Stir in the thickened stock and simmer very gently for 30 minutes, stirring from time to time. Add the peppercorns and simmer gently 10 minutes longer. Strain through a fine sieve and return to heat to bring just to a boil. Swirl in sweet butter just before serving. This recipe yields about 2 cups of sauce.


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